Beet Pickled Eggs
Basic Information
- Servings: 12
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 45.50
- Health score: 6.00
- Weight Watcher points: 8.00
Summary
Beet Pickled Eggs is a gluten free, dairy free, and lacto ovo vegetarian recipe with 12 servings. One serving contains 219 calories, 3g of protein, and 1g of fat. For $1.22 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. It is brought to you by Foodista. Head to the store and pick up water, young beets, ground cinnamon, and a few other things to make it today. It works well as a budget friendly side dish. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 38%, this dish is not so outstanding. Users who liked this recipe also liked Beet-Pickled Eggs, Beet Pickled Eggs With Fennel, and Pickled Red Beet Eggs.
Ingredients
bay leaves3
young beets4 pounds
brown sugar1 cup
celery seed0.5 teaspoon
cider vinegar2 cups
granulated sugar1 cup
ground allspice0.5 teaspoon
ground cinnamon1 teaspoon
ground cloves0.5 teaspoon
doz and hard-cooked eggs1 small
mustard seed2 teaspoons
salt12 servings
water12 servings
allspice1 teaspoon
Instructions
Step 1
Wash the beets; place in a large saucepan with water to cover and bring to a boil; reduce heat and simmer for 45 minutes to 1 hour, or until tender.
Step 2
Drain and cover with cold water; trim off the tops and roots and slip off the skins. Divide between 2 widemouthed quart jars.In a large saucepan, combine the rest of the ingredients except the eggs.Simmer, covered, for 10 minutes. Divide liquid between the 2 jars and allow to cool completely.
Step 3
Add the eggs to the cold beet mixture and refrigerate for 2 days.NOTE: If you add eggs to the hot liquid, you get a very rubbery, practically inedible egg.
Categories
Dish Types: side dish
Diets: gluten free, dairy free, lacto ovo vegetarian